FLUFFY PANCAKES: SERVES 2

• 2 extra-large eggs 1/4 cup cottage cheese
• 2 tablespoons cream cheese pinch of NutraSweet or Equal or to taste
• 3 tablespoons wheat germ I tablespoon rice flour or Wondra
• I teaspoon baking powder pinch of baking soda

1. Whip the eggs in a food processor or by hand until frothy.
2. Add the cheeses and beat until smooth.
3. Add a little artificial sweetener.
4. Add the rest of the ingredients and pulse to blend.
5. Gently scrape the batter into a small bowl.
6. Heat a nonstick skillet or griddle with a little butter as needed and when it's hot spoon the batter onto the griddie-about 10 pancakes.
7. Cook over medium heat until the edges of the cakes are set and large bubbles appear across the surface, about I minute.
8. Carefully flip them and cook for half as long as on the first side or until golden.
9. Serve on heated plates, with a drizzle of dietetic maple.
   

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